These Olive Corn Fritters will become a staple in your kitchen! Crunchy pimento-stuffed California Queens add a briny note that is perfect with the sweetness of summer corn. While a lot of fritters are deep-fried, we like ours lightly pan-fried in extra virgin olive oil. It makes a lighter fritter and is a great way to get those heart-healthy fats into your diet!
Ingredients:
3 ears corn, kernels cut off the cob
1/4 cup sliced Olinda California Queen Olives
2 tablespoons parsley, chopped
1 garlic clove, pressed
1 egg, beaten
1/4 cup all purpose flour
2 tablespoons cornmeal
1 tablespoon olive brine
Olinda Extra Virgin Olive Oil
Method:
1. Combine all the ingredients except the olive oil. Season with salt and pepper.
2. Heat a wide saute pan over medium heat.
3. Add enough olive oil to lightly coat the pan.
4. Use a 1/8 cup scoop to place the corn fritter batter in the pan.
5. Cook until the first side is browned and crispy. Flip and repeat on the other side.
6. Remove from the pan and serve hot.
